Hosted by Eric Schulze · 🇺🇸 US · EN · 31 episodes
Established thought leaders with verified media credentials.
In a world filled with food fiction, fables and half-truths, how do we build a better food future and save the planet while we’re at it? Without fooling ourselves. Debunking the common and audience-supplied food mythology with entertaining facts from a real, honest-to-goodness professional scientist. Combining policy, pragmatic takes, and a willingness to hear dissent, one scientist attempts to promote factual takes on food myths.
Eric Schulze hosts Food Truths, a arts show with 31 episodes published.
Today's guest is part 1 in a conversation with meat scientist, Brian Brozovic. Brian is a full-stack meat science, quality, and consumer expert at Empirical Foods that helps meat producers and processors turn exceptional
The Case for Cultivated Meat" (Part 1 of 2: Scaling, Capital, and the Path to Parity) Learn more about your ad choices. Visit megaphone.fm/adchoices
Maureen Ogle spent years tracing how Americans built one of the most productive and destructive food systems on earth. Her book, The Price of Plenty, is a history of meat in America: from colonial abundance to industrial
Dr. Andrew Stout trained in the lab that created the world's first cultured hamburger. Now, as the first full-time cellular agriculture faculty hire at Tufts University, he's building the next generation of food scientis
Summary In this episode of Food Truths, Eric interviews Bruce Friedrich, founder of the Good Food Institute and author of the brand new book, Meat. Eric and Bruce discuss the evolution of meat consumption, the inefficien
In this live onstage session, Food Truths host Eric Schulze discusses the rapidly changing food business and regulatory environment, including the just-announced (an hour before the panel!) new food pyramid, with a fanta
Did you know the most abundant protein in the world is from plants, not animals? You eat it in ever green leafed plant, but now CEO Ross Milne and his team of New Zealand-based Leaft Foods are bringing this protein, Rubi
Today's guest is Meenal Lele, CEO and Founder of Hanimune Therapeutics. Meenal joins the show to discuss a complex and frustating issue for many parents and children: food allergies. Food allergies are becoming more freq
Today's guest is Naman Tekriwal, Co-Founder and COO of Breer, a Hong Kong-based company that makes beer from excess bread that would be otherwise wasted or thrown away. Naman and his team make the case that delicious foo
Today's guest is CEO and Co-founder of Prefer, Jake Berber. Jake and his Singapore-based team are working to bring the cost of coffee down by producing authentic coffee that is bean-free. They do this by producing the fl
Today's guest is Professor Charlotte Biltekoff, author, researcher, and lecturer at UC Davis. Dr. Biltekoff focuses on how good food became 'real' in the beginning of the 21st century and how the food industry has respon
The food industry is changing faster than ever. New regulations, shifting political climate, and generational shifts in consumer attitudes. What do food leaders do about it? We will discuss and answer your questions in t
Today's episode is bringing back friend of the pod, Helena Bottemiller Evich, Founder and Editor-in-chief at Food Fix, one the sharpest food policy sources to exist. We're also joined by her colleague and policy wonk, Th
Today's guest marks the beginning of a limited series here on Food Truths where we will dive into the reality, frustrations, and misinformation surrounding ultra-processed foods. There's a lot of conflicting information,
Today's guest is Dr. Steven Lang, Vice President of Science and Technology for cultured chocolate company, California Cultured. Steve and his team are designing your favorite chocolate products and making them directly f
Climate journalist Mike Grunwald joins the pod today to walk us through his latest book, We Are Eating the Earth. Mike is an accomplished writer and and thinker about the world we feed today and what a fed world looks li
Today's guest is Dr. Sydney Schreppler, Director of Product and R&D at Savor, a startup building edible fats directly from the molecule up. Sydney is a quantum physicist by training, a facet that makes for creative think
Today's guest is professor R. Alta Charo, JD, world expert in emerging biotechnologies (and most recently, bringing back extinct species like the Dire Wolf). Science is rapidly changing how we produce food and medicine.
Today's guest is Saam Shahrohki, Chief Technology Officer at cultivated fat producer, Mission Barns. Saam is one of the first people to make cultivated meat, and the first to release cultivated fat into the world. Recent
We begin a multi-part series digging into the history, the cost and efficiency, the scientific consensus, and the open questions regarding organic food production here in the US. Far from a take-down or a glow-up, this d
Bruce Friedrich
President · The Good Food Institute
1 appearance on this show
Meenal Lele
Lil' Mixins
2 appearances on this show
Jake Berber
co-founder & CEO · Prefer Coffee
1 appearance on this show
Richard Black
Director, Policy & Strategy · Ember
1 appearance on this show
Pat Brown
host of Play Tessie podcast · Roper St. Francis Healthcare
1 appearance on this show
Danny O'Malley
President and Founder · Before the Butcher
1 appearance on this show
Helena Bottemiller Evich
founder and editor in chief · Food Fix newsletter
1 appearance on this show
Jack Bobo
Executive Director · Food Systems Institute at the University of Nottingham
2 appearances on this show
Paul Shapiro
Best-Selling Author of “Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World” · The Better Meat Co.
1 appearance on this show
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Food Truths is hosted by Eric Schulze. The show is categorised under arts (food) and has published 31 episodes.
Food Truths has published 31 episodes.
Food Truths regularly covers arts, food, technology. It sits in the arts category, with a food focus.
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Episodes of Food Truths average 53 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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